Description
This recipe for Flourless Pumpkin Muffins is a true game-changer. By using nutrient-dense almond flour, we create a muffin that is light, satisfying, and packed with the cozy autumn flavors you love without the guilt. Best of all, the entire gluten-free recipe comes together in one bowl in just a few minutes.
Ingredients
- $1$ cup ($120g$) Finely Ground Almond Flour or Meal
- $3$ tbsp Sugar or Granulated Sugar-Free Sweetener
- $1/2$ tbsp Baking Powder
- $1/4$ tsp Fine Sea Salt
- $1/2$ tsp Cinnamon or Pumpkin Pie Spice
- $1/3$ cup Pure Pumpkin Puree (not pie filling)
- $1$ Large Egg (or 1 flax egg for vegan)
- Optional: A handful of Mini Chocolate Chips
Instructions
- Preheat and Prep: Preheat your oven to $350°F$ ($175°C$). Generously grease a mini muffin tin with butter or non-stick cooking spray.
- Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the almond flour, sugar/sweetener, baking powder, salt, and pumpkin pie spice until evenly combined and free of clumps.
- Add Wet Ingredients: To the same bowl, add the pumpkin puree and the egg. Mix with a spatula until a smooth, thick batter forms. Do not overmix. If using, gently fold in the mini chocolate chips.
- Fill and Bake: Spoon the batter into the prepared mini muffin cups, filling each about three-quarters full. Bake for 10-15 minutes.
- Cool and Release: Remove the tin from the oven and let the muffins cool in the pan for at least 10 minutes to firm up. Carefully run a thin knife around the edges of each muffin to loosen them before gently popping them out.
Notes
- Grease Generously: Because these muffins are flourless, they can be delicate. Be extra generous when greasing the pan to ensure they release easily without sticking.
- Whisk First: Whisking the dry ingredients together first ensures that the baking powder and spices are evenly distributed, guaranteeing a consistent flavor and rise in every muffin.
- Don’t Overmix: For a light and tender texture, mix the batter only until the last streaks of almond flour disappear.
- Standard Size Option: This recipe will yield 4 standard-sized muffins. If making the larger size, increase the baking time to 15-20 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack, Muffin, Healthy
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 65 kcal
- Sugar: 2 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
